For an extra layer of flavor, consider grilling the shrimp lightly before adding them to the salad. If you don't have fresh ginger root, 1 teaspoon of ground ginger can be substituted. To prevent the cucumber from making the salad watery, you can salt the diced cucumber lightly and let it sit for 10 minutes, then squeeze out any excess moisture before adding it to the tabbouleh. This salad can be made ahead of time, but it is best to add the shrimp just before serving.
Alex Torp
Jun 25, 2025I made this for a potluck and it was the first dish to disappear. So easy to make and incredibly delicious.
Felicity Sauer
Jun 1, 2025The fresh herbs really make this salad shine. I used a combination of parsley, mint, and dill.
Abby Marvin
May 20, 2025I added a drizzle of honey for a touch of sweetness. It balanced out the acidity of the lemon perfectly.
Ally Carter
May 15, 2025Substituted quinoa for the bulgur and it worked great for a gluten-free option.
Colt Shields
May 1, 2025This shrimp version of tabbouleh is absolutely amazing!
Kylee Parker
Mar 3, 2025I've never been a huge fan of tabbouleh, but this recipe converted me! The shrimp is a perfect addition.
Tad Pollich
Feb 6, 2025This recipe is a game-changer! The coriander and ginger give it such a unique twist. My guests raved about it!
Missouri Homenick
Jan 25, 2025Be sure to use high-quality olive oil for the best flavor.
Desmond Kulas
Jan 15, 2025Easy to follow instructions and the end result was amazing. I'll definitely be making this again.
Berneice Sauer
Nov 14, 2024This is my new go-to summer salad!